Coconut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them removed, remove now; leaving tails on makes an attractive handle.

Marinate

In a bowl, combine the shrimp, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh lime juice and the minced garlic. Toss to coat and let sit 10–15 minutes while you prepare the breading stations. Do not marinate longer than 30 minutes or the acid will start to 'cook' the shrimp and change texture.

Set up dredging line

Arrange three shallow bowls or plates: one with 1/2 cup all-purpose flour, seasoned lightly with a pinch of salt; one with the 2 beaten eggs; and one with a mixture of 3/4 cup breadcrumbs, 3/4 cup shredded coconut, 1/4 tsp salt and 1/4 tsp black pepper. Gently combine the coconut and breadcrumbs so they are evenly distributed.

Coat the shrimp

Working with a few shrimp at a time, dredge each shrimp in flour (shake off excess), dip into beaten eggs until fully coated, then press into the coconut-breadcrumb mixture, pressing gently so the coconut adheres. Place breaded shrimp on a wire rack or a parchment-lined tray. Repeat until all shrimp are coated.

Rest before frying

Let the breaded shrimp rest 5–10 minutes on the rack to help the coating set; this reduces loss of coating when frying.

Heat the oil

Pour about 1 cup vegetable oil into a 10–12 inch skillet — oil should be about 1/4 to 1/2 inch deep for shallow frying. Heat over medium-high until the oil reaches 350°F (175°C) if using a thermometer. If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and turn golden in about 25–30 seconds.

Fry shrimp in batches

Fry the shrimp in a single layer, 4–6 pieces depending on skillet size, without overcrowding. Cook 1.5–2 minutes per side, turning once, until golden brown and coconut is toasted. Total cooking time will be about 3–4 minutes per shrimp depending on size. Shrimp are done when opaque and firm (internal temperature 120–135°F).

Drain

Using tongs or a slotted spatula, transfer cooked shrimp to a paper towel-lined plate or a wire rack set over a baking sheet to drain. If desired, keep warm in a 200°F (95°C) oven while frying remaining batches.

Finish and garnish

Sprinkle with a pinch of flaky salt, drizzle with a little extra lime juice if desired, and garnish with chopped cilantro or parsley. Serve immediately with lime wedges and the dipping sauce.

Make the sauce

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp lime juice, 1 tsp honey and 1/2 tsp fish sauce (if using). Taste and adjust seasoning, adding up to 1/8 tsp salt if needed. Transfer to a serving bowl and chill briefly if you like it cold.